Keto Pancakes | How To Make Low Carb Almond Flour Pancakes

5 from 3 reviews

Almond Flour Keto Pancakes! These pancakes are THE BEST – they’re fluffy, they’re easy to make, and they have just 1.5g NET CARBS each! This low carb pancake recipe doesn’t taste low carb one bit, and they make the perfect keto breakfast!



2/3 Cup (70g) Kirkland’s Blanched Almond Flour

1 Tsp Baking Powder

1/2 Tsp Cinnamon

1/2 Tbsp (6g) Confectioners Erythritol (0 Carb Sweetener)

4 Tbsps (60g) Full-Fat Sour Cream

1 Tsp PURE Vanilla Extract

1 Tbsps (15g) 0 Carb Maple Syrup

2 Eggs


Add all the ingredient to your blender (start with the liquid ingredients).

Blend your pancakes for several minutes – this will help whip the eggs up and help make your pancakes more fluffy.

Heat a non-stick skillet at medium-low heat, coat it with baking spray, and add your pancake batter.

*NOTE: It’s up to you how large you make your pancakes, but this recipe will make 4 “normal” sized pancakes.

Once bubbles start to form on the top of the batter flip the pancake, and cook the other side for 1-2 minutes.


*NOTE: The macros do NOT include erythritol. Erythritol is a 0 carb sugar substitute that has 0 CALORIES, and thus SHOULD NOT be tracked as carbs.


Keywords: Keto Pancakes, low carb pancakes, almond flour pancakes, Keto almond flour pancakes, pancakes for keto, pancakes keto, how to make keto pancakes, how to make low carb pancakes